BAMBOO GARDEN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over unwashed vegetables in WIC. CDI: PIC rearranged storage order to be in compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal bowls and plastic lids and containers stored as clean and soiled with food debris. CDI: PIC placed items at 3-comp sink for W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cut cabbage, cooked chicken, cooked beef, cooked pork, cooked shrimp, black beans, water chestnuts, and lo mein without date marking. PIC stated that all items were prepared yesterday. CDI: PIC dated items to reflect prep date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of hot shot ant and roach killer residential use only pesticide stored in facility. CDI: PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed excessive amount of flies in kitchen. PIC stated that they were closed for June and July and pest control did not take place either month. PIC also stated that facility was not serviced for pests in August. Verification visit will be conducted to ensure pest control is improving. Failure to improve pest issue may result in permit action. Pest control to be increased.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of lo mein, vegetables and raw chicken being stored on floor in WIC. PIC stated that there is not enough room in WIC. EHS recommended smaller more frequent deliveries to help with space accommodation in WIC. CDI: PIC moved items from floor to shelving. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can of water chestnuts stored with other canned items. CDI: PIC set aside to not use.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood vent with heavy grease build up. Clean more frequently. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of food debris and oil in corners of floor in kitchen area and behind fryers. Observed walls with Cobwebs and dust. Clean more frequently. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no approved hand drying method at handwashing sink in men’s bathroom. CDI - PIC put paper towels.

-REPEAT- 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior surfaces of fryers and prep unit doors with grease splatter buildup. PIC to address cleaning frequency.

-REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of food debris and oil in corners of floor in kitchen area and behind fryers. PIC to address cleaning frequency.

-REPEAT- 4-502.13 Single-use and single-service articles cannot be reused. Observed cardboard produce box being used to store bagged fried noodle strips. PIC shown pictures of examples of containers that are washable, smooth and cleanable.

-REPEAT- 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelves in dry storage and WIC with food debris buildup. Observed exterior surfaces of fryers with grease buildup. PIC to address cleaning frequency.

-REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of debris in corners and under equipment throughout kitchen area. PIC to address cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken and raw shrimp stored behind ready to eat proteins in prep top cooler. CDI: Raw proteins moved to the front of the cooler so that raw does not cross contaminate ready to eat items. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of baby corn not date marked in prep top cooler. CDI: PIC date marked items for yesterday when they were opened. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed unlabeled baby corn in the prep cooler. CDI: Item date marked with prep date of yesterday. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed noodles, cabbage, and egg held past 4 hours. EHS observed that the stickers had been changed to indicate the next 4 hour period however food was not discarded. CDI: Food items voluntarily discarded and new food brought out that was 41F. New rice noodles made and marked with 4 hour hold time.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of white granular at the cook line. PIC stated that product was sugar. CDI: Product labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed black ants at the back door inside of establishment. PIC stated that they have pest control come monthly. EHS recommends that they request an additional visit and ask for ant traps or other methods to keep them out of the facility.

4-502.13 Single-use and single-service articles cannot be reused. Observed cardboard box being reused to hold bags of fried wonton strips. Replace with a washable, smooth, and easily cleanable container.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired and inaccurate test strips for sanitizer. VERIFICATION REQUIRED within 10 days to verify test strips on site.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sides and tops of fryers with heavy grease build up. Observed shelving in walk in cooler with build up, particularly on shelves with raw product. Observed shelving with bulk dry good containers with significant build up from dry goods and spills. Ensure more frequent cleaning. REPEAT VIOLATION

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Cleaning needed in hard to reach areas throughout the kitchen under 3 compartment sink, behind fryers, and under prep table to minimize build up. Ensure more thorough and frequent cleaning. REPEAT VIOLATION

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Chef wash hands and then turn off the faucet using their bare hands. *CDI - EHS washed hands showing chef proper hand washing procedures and to use a paper towel to turn off faucet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Spring roll wraps stored below raw chicken. PIC stated they placed item there recently to thaw under refrigeration. *CDI - PIC placed spring roll wraps on separate shelf correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Noodles and cut cabbage held on time without start and end times posted showing when items were removed from temperature control. *CDI - PIC stated that they do a complete dish and food held on TPHC rotation at 3pm so all dishes and food on TPHC are used from 11AM-3PM. PIC placed start and end times onto items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Spring roll wraps and 2 boxes of raw chicken stored directly on the floor of WIC. *CDI - PIC removed items from the floor and placed them onto shelf.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Clean dish storage shelf soiled with debris build up. Space shall be maintained clean to avoid possible contamination.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Cleaning needed in hard to reach areas throughout the kitchen under 3 compartment sink, behind fryers, and under prep table to minimize build up.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility does not have signed employee health policies for employees. Employees were also unable to answer EHS’s questions regarding symptoms, illnesses, or where to find the information within the facility. EHS emailed PIC a copy of the employee health policy in Chinese. VERIFICATION REQUIRED For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some pans with greasy film stored as clean. CDI: Pans removed for washing. EHS advised PIC to ensure hot water is used to break down the grease. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken in walk in cooler cooling with 15 minutes left and the chicken in the middle of the container still at 79F. CDI: Product was divided into sheet pans and cooled to below 70F within the remaining 15 minutes and then continued cooling exceeding the required rate. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of baby corn and container of water chestnuts not date marked in prep top cooler. CDI: PIC date marked items for yesterday when they were opened. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed unlabeled baby corn and water chestnuts in the prep cooler. CDI: Items were dated marked with prep date of yesterday. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed food items held on TPHC not discarded at the end of the 4 hour time window. CDI: EHS directed staff to discard food, per their procedures. Food was voluntarily discarded. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed procedure was incomplete. Procedure did not describe labeling or discard methods. CDI: Procedures updated during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in deep, covered and fully packed plastic containers. CDI: Chicken was spread out onto sheet pans to cool correctly. EHS advised PIC to cool all products in shallow, uncovered pans and to mix/stir food regularly to evenly distribute heat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed gasket on door of right side of the prep cooler damaged and torn. PIC stated that this gasket has been ordered. Observed shelving in prep cooler beginning to rust. Observed shelving where plastic wrap is stored in need of repainting. Observed vinyl covering on bottom shelf of prep table torn and no longer smooth and easily cleanable. Remove covering. Observed shelving at soup hot hold area peeling. Make shelving smooth and easily cleanable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout facility with build up and food debris. Observed interiors of coolers with food debris and build up. Observed outsides of rice cookers and warmers with build up. Observed food debris accumulating on water pipe at grill. Ensure more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed throughout facility in hard to reach places particularly the floor behind the cook line equipment, in the dry storage area, and under large equipment. Ensure more frequent cleaning.

6-303.11 Provide required lighting intensity. Observed light in dry storage area dim and flickering. Replace light bulb. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on box of dried noodles in dry storage.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed bitten banana on shelf above prep unit and open can of soda on prep unit. CDI items relocated.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees go in and out of walk in with gloves and return to food prep and employee handle raw chicken and continue to handle noodles. CDI hands washed.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed prep table that was cleaned using only a sanitizer cloth before use for cutting raw broccoli. CDI employee use soap rinsed then sanitized table before continuing broccoli prep. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spring rolls in fryer basket and beef and chicken on shelf above wok line below 135F. CDI spring rolls reheated and beef and broccoli just cooked and placed in walk in to cool down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed large metal bowl placed in top of trash bin to mix seasoned wings for service. CDI metal bowl moved. Repeat

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plastic scoop that was melted and had a hole in the center. CDI discarded.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed raw chicken in 3 comp sink with soiled dishes and not cleaned to separate uses. CDI chicken moved to walk in unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F please see temp chart. IS issued to facility. Voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some squeeze bottles without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pests crawling on floor

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed large metal pan with egg roll filling sitting on waste basket with waste inside.CDI.. PIC moved items to prep table

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice spoon and scoop stored in cup without water

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility storing food in open metal cans.REPEAT 4-501.11 Maintain equipment in good repair.Observed WIC ambient air at 47F. IS issued. Facility will remain closed until EHS comes to reopen once WIC is fixed/repaired 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting on shelving throughout facility.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout facility with build up and food debris

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility throughout needs to be cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked chicken and beef on same shelf as raw animal food. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg drop soup being HH at 120F. PIC stated that it was put in hot well 2 hours ago. CDI PIC reheated to 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed container of noodles and cabbage with no time stickers. CDI PIC put sticker on containers

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on prep top and counter. CDI PIC put in sanitizer bucket.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scooper touching rice and a plastic bowl being used to scoop flour. CDI PIC corrected scooper storage in rice and removed bowl form flour.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility storing food in open metal cans.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets of low boy cooler with black buildup.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in women restroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in Prep unit at 62F. PIC stated that they were put in the unit 2.5 hours ago and have been pulled out several times since opening. EHS advised PIC that they must be kept 41F or below. PIC stated that they will put them back in the WIC after each order or keep a bag of ice on top of them. CDI PIC put bag of ice on top of them and put them back into the WIC to cool down. Observed cooked pork and cooked chicken skewers in WIC above 41F. They were both prepped 9/18/23. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 3 covered large tubs of chicken wings and chicken thighs cooling in WIC. PIC stated that these were prepped 2 hours ago. EHS advised to uncovered tubs until cooled below 41F. CDI PIC uncovered tubs For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large metal bowl if chicken on floor in WIC. CDI PIC put bowl on a shelf.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 bags of food on floor in WIF. CDI PIC moved food to a shelf

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service trays on top shelf unprotected and with food contact side facing upward. CDI PIC inverted trays

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on prep coolers across from cook line with large amount of buildup.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bathroom and cookline handwashing sinks. CDI PIC provided paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC rinsing rag in front handwashing sink. CDI EHS educated PIC and handsink was cleaned and sanitizer.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed pans of raw beef stored above crab ragoons on speed rack in freezer. CDI PIC corrected storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 containers of cooked noodles not date marked. Noodles were cooked on 3/4/23. CDI PIC date marked noodles For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 container of food not labeled. CDI PIC labeled containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed hole above and a gap at bottom of back door. PIC stated that they are working on repairing the door because they can not find a new door large enough.

4-501.11 Maintain equipment in good repair. Observed freezer door not completely closing. Observed large amount of ice build up in freezer due to the door not closing all the way. PIC stated that they are waiting on a part to repair door hinges.